Cooking capercaillie in a slow cooker. How to cook a delicious dish of capercaillie. Recipe for cooking meat in a slow cooker
Capercaillie is a rare bird on the dining table, therefore, if the hostess has such an opportunity to cook a capercaillie, this must be done correctly. The meat is quite firm and juicy. To remove the hardness of frozen meat, it should be marinated after defrosting. Thus, the fibers soften and the meat acquires the taste of the marinade. The bird is served in quite original ways, for example, with lingonberry jam and baked potatoes.
How to cook capercaillie in the oven
Recipe Ingredients:
- Capercaillie - 1 pc.
- Potatoes - 2 pcs.
- Apple - 2 pcs.
- Pork fat - 300 g.
- Onion - 1 pc.
- Mayonnaise (sour cream) - 150 g.
- Mustard - 1 tbsp.
- Breadcrumbs - 2 tbsp.
- Sugar - 1 tsp
- Spices for meat - 2 tbsp.
Cooking process:
- Before proceeding with the preparation of the capercaillie carcass, it must be prepared. To do this, the bird is plucked, the insides are pulled out. The head, wings and legs are cut off. Offal can be used or put in the freezer. The carcass is soaked in saline for 10 hours. Next, the meat is washed under running water.
- To remove the coniferous smell, the capercaillie is rubbed with dill, parsley and left for several hours. Alternatively, capercaillie is soaked in vinegar with the addition of lingonberry juice.
- Onions are peeled and cut into half rings. Apples and potatoes are cut into cubes. Onions, apples and potatoes are mixed, salted, sprinkled with sugar and peppered. The meat is stuffed with prepared ingredients.
- The foil is laid out on a flat surface. The carcass is laid out in the center of the foil. With the help of threads or toothpicks, the capercaillie is sewn up so that the juice obtained from vegetables does not flow onto the foil. From above, the bird is coated with mustard, mayonnaise or sour cream, sprinkled with breadcrumbs and spices.
- Pork fat is cut into thin circles and laid out on the surface of the carcass. Lard is needed in order to add fat to the meat. Capercaillie is placed in foil. A small amount of water is poured onto a baking sheet, the carcass is baked in the oven for about 3-4 hours with a check. The older the carcass, the longer it takes to cook. After the water evaporates, its reserves should be replenished. To brown the bird, 30 minutes. until the end you need to open the meat.
How to cook capercaillie in a slow cooker
Recipe Ingredients:
- Capercaillie - 1 pc.
- Onion - 2 pcs.
- Carrot - 1 pc.
- Tomato paste - 3-4 tbsp.
- Vegetable oil - 30 g.
- Salt, spices - to taste.
Cooking process:
- The carcass of the capercaillie is plucked, gutted and cut into small pieces. Pieces of capercaillie are fried in vegetable oil in a frying pan. The onion is peeled, cut into small cubes. Carrots are peeled and grated.
- Vegetables are fried in a slow cooker in vegetable oil. There it is added tomato paste, some water, salt, spices.
- Capercaillie meat is placed to the tomato-carrot mixture and put on the “Stew” mode until cooked. Capercaillie in tomato-vegetable sauce is ready, can be served with mashed potatoes or pearl barley.
How to cook capercaillie with cheese and mushrooms
Recipe Ingredients:
- Capercaillie - 1 pc.
- Champignons - 500 g.
- Hard cheese - 100 g.
- Butter - 200 g.
- Sour cream - 1 tbsp.
- Cognac - 1 tbsp.
- Salt, pepper - to taste.
Cooking process:
- The meat is plucked, gutted and placed in foil for 3-4 hours until cooked at 180°C. Mushrooms are washed and boiled in salted water until tender. After cooking, cut into medium pieces. The bird is taken out of the oven, crushed.
- Foil with the remnants of juice from under poultry meat is not thrown away. Mushrooms, cognac, sour cream, grated cheese are added to the juice. The contents are baked in the oven for about 5 minutes. After cooking, oil, salt, spices are added to the sauce to taste. Shredded meat is poured with mushroom sauce and is considered ready to eat with various cereals or baked potatoes.
Capercaillie, like any other poultry meat, can be stewed, fried, baked, and even cue balls can be made. An improperly cooked capercaillie will definitely spoil the mood, since the bird is rare and difficult to get. So before cooking, you should study the recipes to decide which ingredients you will have to work with. Next, the cooking method is selected: fry, bake, stew. And finally, the side dish, which should be favorably combined with the taste characteristics of the dish.
Yesterday I uploaded recipes from the Internet, and today I want to tell you how I have been cooking it at home for many years.
Well, first of all, a few subtleties of cutting ..
Hunters have a special ritual. They gut the bird, hang the capercaillie upside down and wait until this same head falls off by itself under its own weight ... And only then they butcher it.
But this is not the way for me.
I still skin a warm bird .. that is, I remove the skin from the bird right with feathers and then gut it. To remove the skin, it is necessary to cut off the capercaillie’s head, cut off the tail, paws along the first joint, cut off the wing fingers (wings are the same hands and therefore there are fingers), I cut off long feathers along the bottom of the elbow part along with the skin, from tail to head I do an incision in the skin and I completely remove the skin along with feathers ... A naked carcass remains in my hands (if you can hold 5-6 kg of meat in your hands), in fact, it remains on your table ...
Using leftovers:
Feathers can be used for crafts, lingonberries used to be rolled with wings on special boards, and grandmothers used them to grease pancake pans with oil .. now you can make original crafts from tails and wings. Souvenirs are made from paws and beak.
With us, everything that remains from the butchering goes to profit for hunting.
Let's start cutting the carcass:
I cut a thin film on the abdomen across the bird and remove the guts.. even the guts of hunters don’t go to waste ... Everything else is in business (for profit).
The stomach must be cut lengthwise and turned inside out, remove the inner rigid layer of the stomach along with the contents. The stomach into the water for washing, the contents of the stomach into the garbage, and rinse the layer under running water and put to dry (do not throw away) ..
Separate the gallbladder from the liver very carefully so as not to damage it, if the bile spills out, then you can immediately throw the liver away, as it will be bitter. Bubble - in the garbage, the liver - in the water to the stomach.
You even send the lungs and the heart into the water, the heart must first be cut lengthwise and the blood released.
Now the giblets can be washed and cooked from them into a delicious soup (recipe at the end of the post), or you can cook with the bird itself.
We cut the bird carcass, like a chicken, into portioned pieces, rinse well if it is already cooled down, if it is warm, soak it in cold water until it gets cold.
The capercaillie has a very well developed chest and the meat in this part is different both in taste and color. There is a lot of it there and it can even be enough for diet cutlets.
Therefore, I separate part of the meat and freeze it. Then I twist it with onions and combine the minced meat with a loaf or loaf soaked in milk or water. Salt pepper to taste. I form cutlets, roll in flour and quickly fry to a crust in vegetable oil. Then I fill the cutlets with water, add spices and set to simmer for 5 minutes. In the meantime, I breed 1 tsp. flour with water and pour to the cutlets, another 5 minutes on low heat, a handful of lingonberries a minute before the end of cooking. You can add a little lingonberry juice at the end .. a couple of minutes on the table for soaking lingonberry juice and cutlets from capercaillie at home Can be served with hot mashed potatoes.
While the meat for cutlets is freezing, we will cook capercaillie stewed with vegetables.
Rub the chilled pieces of meat with bones with salt and pepper, roll in flour and fry in vegetable oil until golden brown. We put it in a saucepan, pour out the remaining oil, fill it with water and put it on the stove until it boils. If there are traces of roasting on the pan, pour everything hot water and after 5 minutes, pour it into a stewpan, brazier or pan, depending on what you cook in.
After boiling, reduce the fire and leave to extinguish ...
We will prepare the vegetables for now .. Cut the onion into rings, a couple of large heads are enough for the bird, if you wish, you can take more. The onion can be lightly fried, but not too much, so that it does not change color, but only changes the flavor and becomes transparent. Chop a little onion finely and fry with carrots, as we are preparing a fry for a regular soup, do not feel sorry for a couple of good carrots either. We add all this to the capercaillie, half an hour after the start of the quenching. At the same time, you can add peppercorns and a little dry dill. If using fresh dill, add it after cooking.
At this stage, the capercaillie should be completely covered with water and vegetables and boil a little. Make sure that the water does not boil away much, if necessary, add boiled water.
It is necessary to stew the capercaillie until the meat becomes soft and will easily separate from the bones, but do not fly off on its own.
Serve the finished dish with potatoes on a large platter.
The potatoes are placed in the middle, along the edges in a circle pieces of capercaillie, pour everything with the sauce in which the capercaillie was prepared (by that time the liquid and vegetables will have just acquired the consistency of the sauce, the flour from frying will make it thick).
decorate the dish with dill branches and soaked lingonberries.
Why not a royal dish?
Well, lastly giblet soup.
Put the water in a saucepan on the fire,
while the water boils, fry the floured giblets in vegetable oil.
After the water boils, lower the giblets into the pan. In the meantime, peel and crumble the potatoes into cubes.
15 minutes after the giblets, place the potatoes in the water, and after boiling, this time we reduce the fire.
After 5 minutes, finely chopped turnip (not fried) is sent to the soup.
Let the carrots grated on a coarse grater without oil on the water. Send it to the pot.
Salt, pepper and cook for another 5 minutes.
Add the rest of the spices (dill, celery, bay leaf, green onions) and turn off the stove, but do not remove the soup from the stove ... After 15 minutes, you can serve
Enjoy your meal
Yes .. when describing such goodies, I completely forgot to tell you about the layer of the stomach, which we sent to dry at the very beginning and which I told you not to throw away in any case ...
So, when it finally dries up and becomes brittle, you need to wrap it in a clean white piece of paper and put it far away on the shelf, where you keep your medicines...
And if your child or any family member suddenly develops an upset stomach, then there is no better folk remedy for diarrhea than powdered the inner layer capercaillie stomach. Its properties are determined by the high content of special substances - pectins. You need to take the powder in a dose that fits in a slide on the tip of a knife.
The present folk remedy Siberian hunters. Of course, a medicine containing pectins can also be bought at a pharmacy, but why throw away what nature itself has given you in your hands.
So don't get sick
Hunting is an activity that requires certain knowledge and skills. But the ability to cook tasty game caught is no less important. Capercaillie is a rather rare bird, and even an experienced professional in his field cannot always boast of such prey. Therefore, in order to prepare such a trophy, care and knowledge of some nuances will be required.
Capercaillie meat
The consumption of capercaillie meat has a long history in Slavic traditions. Even in Russia, such meat was considered a delicacy and luxury, and dishes from capercaillie were served on the table only to wealthy people. It was cooked mainly in a fried form, and in order to get rid of the bitter taste, the carcass was hung by the head for a couple of days in a cold place (for example, in the cellar) immediately after production.
Gourmets say that the meat of a female capercaillie is much tastier (although hunting for capercaillie is prohibited). When deciding to taste this meat, it is important to know that, like other feathered game (grouse, partridge, hazel grouse), it has a specific bitter taste.
An interesting fact is that the taste of capercaillie meat directly depends on the time of year.. So the game caught in early spring is subjected to additional processing to eliminate the taste of bitterness, which negatively affects the taste of the dish. Birds caught in autumn have a pleasant lingonberry taste, since the diet of these birds in the autumn is rich in lingonberries. With the onset of the winter period, the capercaillie eats needles, respectively, game meat acquires a bitter taste characteristic of needles.
The nutritional value
This product cannot be called dietary, it is characterized by a rather high calorie content. One serving of capercaillie meat is able to provide the body with an impressive amount of important vitamins and minerals. So, 100 g of capercaillie meat contains almost 70% daily allowance cobalt, more than 60% of vitamin - B12, vitamin PP - 33% and a quarter of the daily intake of zinc, phosphorus and sulfur. Also, the meat of this game will significantly replenish the reserves of vitamin B6, chromium, iron, copper and molybdenum (all about 18%).
Beneficial features
Despite the high calorie content, capercaillie meat is recommended by nutritionists for its beneficial features. Among the benefits that have a positive effect on the body are usually called:
- acceleration of protein synthesis;
- improvement of brain function;
- beneficial effect on the condition of the epidermis;
- improves the functioning of the digestive system.
Since capercaillie meat is rich in iron, this product can rightfully be considered food for the prevention of anemia. It also contains active substances that can stabilize the level of glucose in the bloodstream.
How to properly prepare a carcass?
In old cookbooks you can find this useful advice: “In order to determine the readiness of the carcass in time, it is hung in a cool place by the head, after a couple of days, under the weight of the carcass, the head of the bird will come off. This is the moment when you can start cooking capercaillie.
This advice has stood the test of time, and many game masters do just that. In any case, a non-plucked and not gutted carcass should be hung for 2-3 days before cooking. From this procedure, the taste of meat will only improve.
Then the game is carefully plucked, gutted, cut into several parts. The carcass is scalded with boiling water and feathers are pulled out from it. There are modern devices that make this procedure much easier and faster. To do this, use automatic tongs that remove feathers without any hassle. If “vegetation” remains after processing the carcass, it can be treated with fire and already in this form the capercaillie meat is ready for subsequent heat treatment.
cooking secrets
Capercaillie meat is dark, juicy and tasty, but since it is not a poultry, it is somewhat harsh. However, this is not a problem, experienced chefs know all the secrets of cooking, so that the capercaillie dish becomes tender and juicy, and they are happy to share them.
To cook capercaillie deliciously at home, you need to direct your efforts to correct its taste properties and eliminate excessive rigidity. It is recommended to soak the spring carcass for two days in a solution of vinegar, in a ratio of water / vinegar - 2: 1. Instead of water, you can use lingonberry juice - it will give the meat a delicate, piquant taste. You can also replace the vinegar with red wine. Autumn meat should not be soaked, as you can lose its special lingonberry richness..
To cook tasty game at home, you need to take into account that the absence of fat deposits in poultry leads to excessive dryness of meat after thermal treatment. This drawback can be easily eliminated: the carcass prepared for cooking is chopped with slices of bacon, during thermal processing it will melt and give the meat the missing juiciness.
To cook capercaillie meat without spoiling the taste, you need to know some secrets:
- to preserve juiciness, cook game meat first when high temperature and then turn down the fire;
- capercaillie meat is tastier on the day of cooking;
- if you cook the whole bird, keep in mind that the meat will reach readiness most quickly on the breast;
- during cooking, you need to periodically water the carcass with juice flowing down onto a baking sheet during frying;
- fillet of this game goes well with bacon, butter, onions, garlic, red currants, thyme, mushrooms, pistachios and herbs.
To cook capercaillie in a slow cooker, you need to cut the prepared bird into six portions, after removing the neck, head, paws, wings and shins. Sprinkle each piece with salt and spices, stuff with small pieces of bacon and fry in oil.
To do this, you need to activate a special mode in the multicooker. From the parts of the bird remaining after cutting, we cook the broth. We take out the meat from the multicooker and fry the onion, when it acquires a beautiful transparent color, lay the meat and pour the broth. Simmer with lid closed for about 45 minutes.
We prepare the sauce, for this 2 tbsp. Mix tablespoons of flour with three glasses of lingonberries and add a little water. We send the resulting sauce to the slow cooker and cook the dish for another 15 minutes. Served as a side dish with mixed vegetables Brussels sprouts, potatoes, rice, buckwheat or pieces of fried rye bread.
Game cooked in a slow cooker is not only tasty, but also healthy. Thanks to this method of preparation, all useful substances are preserved in it.
Capercaillie stuffed with liver
To prepare 10-15 servings you will need: capercaillie - 3-4 kg, 100 grams of veal or beef liver, 250 grams of wheat bread, 2 eggs, 100 g of sl. oils, pepper, salt.
Wash the prepared game carcass in several waters, salt thickly and leave to brew for an hour. Pass the liver through a meat grinder and combine with bread soaked in milk, two eggs, butter, pepper, salt (you can add a little boiled mushrooms).
Stuff the carcass with the minced meat, sew it up and bake until cooked in a heated oven, pouring the juice separated from baking.
Capercaillie in the oven, baked with apples
To prepare such a festive dish, you will need the following ingredients: capercaillie carcass, 300 g of lard, 1 pc. onions, 2 large apples, 200 g sour cream (to taste, you can replace it with "light" mayonnaise), 1 teaspoon of sugar, 1 tbsp. a spoonful of mustard, breadcrumbs and salt.
Leave the prepared capercaillie carcass to marinate for 8-9 hours, after which you can start cooking. To prepare the filling, you need to cut fresh apples into small slices and sprinkle with sugar. With the resulting mixture, fill the carcass, laid out on baking foil.
In a separate container, mix sour cream (mayonnaise) with mustard and thickly coat the stuffed carcass with the resulting sauce. Mix breadcrumbs with salt and any seasonings (to taste) and sprinkle the carcass. Cut pork fat into thin layers, put around the meat, after which the carcass is tightly wrapped in foil.
It is better to bake game in a deep pan, because for better steaming of meat, you will need to add water there. Bake such a dish for 5-6 hours, turning every 20 minutes at t 180 ° C.
Cooking capercaillie in the oven correctly, in compliance with all recommendations, is the key to a delicious dinner.
Capercaillie with champignons and cheese
The recipe for capercaillie baked with mushrooms and cheese is quite simple. The dish turns out very refined and fragrant. To do this, you will need: a capercaillie carcass, 500 g of champignons or other mushrooms, a glass of sour cream, 200 g of cl. oils, 1 tbsp. a spoonful of cognac, pepper, salt.
Thickly coat the meat with butter and bake in the oven for about 4 hours at t 180-200 ° C. Peel the mushrooms and boil in salted water, then chop finely. Remove the finished game from the oven and cut into small pieces. Put chopped mushrooms mixed with sour cream and cognac into the juice that separated after baking, sprinkle with grated cheese on top.
Send the form with the contents to the oven for 5-10 minutes. At the end of cooking, add the following to the mass. oil, pepper and salt. Mix the ingredients thoroughly, pour the finished capercaillie meat with the resulting mixture. Serve with vegetables, potatoes or rice.
What else can be prepared from capercaillie meat?
You can also use game fillets to make fragrant meatballs. To ready meal it turned out more piquant and juicy, you need to add a little pork to the minced meat. You can also use poultry meat as a component for salads with the addition of meat.
Capercaillie dishes will have a more delicate and piquant taste if they are supplemented with the right sauce. An ideal addition to game birds would be a creamy or sour cream sauce with mushrooms, a classic blackcurrant sauce, meat broth and red wine. The role of the marinade for capercaillie meat is perfectly performed by dry wines (red or white). And as a festive dish, you can stuff capercaillie stuffed with vegetables, wild berries, apples, mushrooms and veal liver.
This is a valuable and honorable prey of a hunter. The most popular spring hunting for capercaillie-roosters on the current. Hunting for them is limited.
Capercaillie meat is quite dense, dark in color, but juicy and tasty. The taste of capercaillie meat improves if the unpeeled, ungutted capercaillie is hung by the head and kept in a cool place for 2-3 days. In ancient books it is described that the capercaillie is ready for cooking when the head of the suspended bird comes off under the weight of the carcass.
It is advisable to marinate the carcass of the capercaillie, which was stored in ice cream. Capercaillie meat usually has a bitter taste of pine needles, it can be weakened by adding dry red wine to the brazier. Meat is recommended to be stuffed with lard.
At home, capercaillie is fried whole in the oven. In field conditions they extinguish. Since capercaillie meat is harder than the meat of other birds, it must be soaked in light vinegar with roots and spices from 10 hours to 2-3 days, laying them breast down. An old capercaillie is fried for about 3, and a young one for about 1.5 hours.
Capercaillie fillet in sour cream
Cut the large capercaillie fillet into pieces, grate with salt, pepper and fry in a hot frying pan until a crust forms, put in a goose, pour with thick sour cream sauce, add parsley stalks and simmer for about 1.5-2 hours over low heat. Serve hot with fried large chunks of potatoes, pouring over the sour cream sauce in which the fillet was stewed.
CAKE CAKE ROASTED
Marinade: 2-3 bottles of table vinegar, 2-3 bottles of water, 5 onions, 8-10 bay leaves, 10 peppercorns, salt.
The meat of this large bird (up to 6 kg in weight), which feeds on needles in winter, often tastes of bitterness. Therefore, before frying, it must be kept in a marinade or vinegar. Carefully pluck the carcass, singe, gut, wash from the inside, wipe and soak in marinade or half-diluted table vinegar for 3-4 days. Dry with a napkin, stuff (large breasts) inside and out, coat with butter or fat and fry in a hot oven, depending on the size of the bird.
When tinted, periodically water it with juice or dry red wine. Put on a dish, cut into portions, serving, pour juice from a baking sheet. Decorate with green sprigs. Garnish fried potatoes, pickled berries, fruits, pickled red cabbage, lingonberry jam, vegetable salads.
For marinade: boil vinegar diluted with water with onions, salt for 10-15 minutes and cool.
Capercaillie
Cut the prepared carcass of the capercaillie (without neck, paws and wings) into six pieces, stuff with lard. Dip each piece in vegetable oil and fry over coals for 2-3 minutes until golden brown. Heat vegetable oil in a pot and fry finely chopped onion in it. Put pieces of capercaillie on the onion, pour in the broth prepared separately from the giblets and simmer for about an hour. 15 minutes before readiness, salt, put lingonberries or cranberries and thicken to taste with flour.
Cue balls from capercaillie or black grouse fillet
Remove the fillets from two black grouse or one capercaillie, cut, beat off, salt a little, roll in flour, fry as soon as possible on both sides in oil. Meanwhile, boil the remaining bones in a small amount of water, add 1 tablespoon of oil; when boiled, strain, pour 1/2-1 cup of sour cream. Transfer the cue balls to a saucepan, sprinkle with 1 tablespoon of grated hard cheese, pour over the sauce, bring to a boil over high heat, transfer to a deep dish, pour over the sauce. In the sauce, you can boil the already prepared boiled potatoes again.
Capercaillie with nuts, ROASTED IN CLAY
Peel the nuts from the shell, boil in a pot, then drain the water. Salt the cooked carcass inside and out. In the belly of the capercaillie cleaned from the intestines, lay the nuts and sew up with a thread. Wrap the carcass with wild currant or maple leaves, coat with non-liquid clay and put in a fire on the coals. As soon as the clay dries, begins to crack and fall off piece by piece, the bird is ready. You can also cook roast duck or other game.
The process of preparing wild poultry is quite laborious and long. Thanks to the multicooker, you can make this process easier and not so tiring. So, how to cook capercaillie in a slow cooker?
First of all, it is necessary to properly prepare the wild bird for further culinary experiments. For this, the capercaillie should be plucked, gutted and butchered. To remove the bitter taste, the meat should be soaked in vinegar for several days.
Stewed capercaillie in a slow cooker
Ingredients:
- Capercaillie - ½ kg;
- Salt;
- seasonings;
- Vegetable oil;
- Bow -2.
Cooking:
- Prepared poultry should be cut into medium pieces;
- Peel the onion and cut it into small pieces;
- Turn on the multicooker in the baking mode and fry the onion and meat in oil for a quarter of an hour;
- Then the meat should be slightly salted, add various seasonings to your liking, a little water;
- Set the multicooker to the extinguishing mode for 3 hours .
Fragrant tender meat of capercaillie. cooked in a slow cooker, can be served with or crumbly rice. Fresh vegetables, herbs and various sauces will give the meat a unique taste.
Capercaillie in sour cream sauce in a slow cooker
For this you need:
- Capercaillie meat - 600 grams;
- Sour cream - 150 grams;
- Vegetable oil;
- Cream - 100 ml;
- Salt;
- White wine - 50 ml;
- Seasonings.
Cooking:
- Capercaillie meat must be cut into medium pieces and fried on both sides in a slow cooker in the stewing program, approximately 15 minutes each;
- After that, pour white wine, cream, sour cream into the meat, add salt and a little seasoning;
- Turn on the baking mode in the multicooker for cooking capercaillie for 2 hours;
- If at the end of the program the meat remains a little hard, then you need to add another 1 hour of baking.
Sprinkle the finished meat with herbs and serve with fresh tomatoes and cucumbers. Capercaillie meat goes well with various sweet and sour sauces made from lingonberries, cranberries or plums.
Now you know how to cook wood grouse in a slow cooker so that your family and guests are delighted and delighted.